Description
A quick and easy recipe for beef stroganoff that combines tender strips of beef, mushrooms, and buttery noodles in a creamy sauce, ready in under 30 minutes.
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced flank steak
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (button and baby bella)
- 4 cloves garlic, minced or pressed
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt or light sour cream
- Chopped fresh parsley (optional)
Instructions
- Bring a large stockpot of salted water to a boil. Add noodles and cook until al dente, then drain and set aside.
- Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak with salt and pepper and cook for about 3 minutes per side until browned. Remove and set aside.
- Add the remaining butter to the pan and sauté the onion for 3 minutes until softened.
- Cook the mushrooms for 5 to 7 minutes until tender.
- Add minced garlic and sauté for 1 minute, then deglaze the pan with dry white wine and cook down for 3 minutes.
- In a bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour into the pan and simmer for 5 minutes to thicken.
- Stir in Greek yogurt or sour cream and steak slices; adjust seasoning to taste.
- Spoon the stroganoff sauce over the cooked noodles, garnish with parsley, and serve immediately.
Notes
For a vegetarian option, substitute beef with mushrooms and adjust cooking times. This dish is best enjoyed fresh but can be made a day ahead and reheated.